A substantial salad full of flavour, with the halloumi working beautifully with the smoky sweet peppers. A great dish for lunchboxes.
Serves 4
250g pack of Halloumi cheese, cut into 8 slices
2 orange peppers
2 red peppers
2 yellow peppers
2 tbsp olive oil
4 tbsp extra virgin olive oil
1 clove of garlic, puréed
1 tbsp balsamic vinegar
1 tbsp lemon juice
Salt and black pepper
2 tbsp flat leaf parsley, chopped
2 tbsp capers, drained
100g Kalamata olives, pitted and halved
Preparation Time: 20 minutes. Cooking Time: 7 minutes.
1. Halve and de-seed the peppers, brush with olive oil and add to a large roasting tin.
2. CAST OVEN: slide the tin onto the second set of runners down in the roasting oven, oven on R8 setting. FAN OVEN: set to 200°F/400°F and cook for 10 minutes.
3. Turn and cook for a further 10 minutes, until the skins are browning and the peppers are tender.
4. Place the grilled peppers into a large plastic bag and seal. Leave until cool.
5. Once cooled, peel off the skins and discard. Cut the peppers into strips and put into a bowl.
6. Make the dressing by mixing the extra virgin olive oil, garlic, balsamic vinegar, lemon juice, salt, black pepper, parsley, capers and olives.
7. Preheat an AGA griddle on the boiling plate, boiling setting or induction on high. Add the halloumi slices and cook for 3 minutes until browned.
8. Pour the dressing over the peppers, mix through, and place in a serving dish.
9. Turn the halloumi slices over and cook the other side for 2 minutes until brown.
10. Arrange the halloumi and peppers on plates and serve with crusty bread and mixed leaves.
